Talk:Sutarfeni

Sutarpheni is of the Indian analogs of the Turkish pismaniye, which uses wheat flour instead of rice flour, and the Persian pashmak, which substitutes sesame paste for wheat flour. The choice of rice flour as the source of starch is not critical, and regular white (wheat) flour may be substituted. Sohan papdi is similar except that it uses a mixture of chickpea flour and wheat flour as the starting material instead of rice flour. The original recipe may have been brought to India following the numerous waves of invasions of Northern & Western India by the Islamic rulers of Central Asia and Persia from the 9th through the 18th centuries CE. The threads of pismaniye, however, are considerably finer than those of sutarfeni, because the gluten in wheat flour allows the pastry strands to be thinner without falling apart . The addition of cardamom as a flavoring agent is a typically Indian touch. In the subcontinent, Sutarfeni from Khambhat in Gujarat is extremely famous.

rice flour vermachelli called Sevika used in Kheer is mentioned in Leela Charitra, the western eurocentric scholars and wikipedia european users have a habit of declaring indian foods as brought by western turkic/persian invaders. where are the sources for proving which appear to be blatant false statements?. The sev and pheni are both made of rice flour, this differs completely from the vermachelli made by the turks and the iranians. 60.52.50.71 (talk) 09:54, 28 January 2019 (UTC)